Dry Cured Meats and Sausages

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  • Troubleshooting Dry-Cured Fermented Sausage
    by Chuckwagon » Thu Jul 29, 2010 03:23
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  • Authentic Italian Soppressata methods
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  • Some good salami, some still mushy
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  • More sausagemaking questions
    by Chuckwagon » Wed Apr 20, 2011 09:05
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  • Soaking after curing.
    by story28 » Mon May 09, 2011 17:20
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  • Dry-Curing Questions
    by Chuckwagon » Wed Apr 13, 2011 10:53
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  • Air Pockets Inside Dry-Cured Salami
    by Chuckwagon » Wed Apr 06, 2011 21:48
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